Lemon Bundt Cake – This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!
This Lemon Bundt Cake is bursting with refreshing, tangy flavours, and it is incredibly moist, yet fluffy. The lemon icing is deliciously thick, yet still pourable. It’s the perfect icing for a bundt cake.
If you’re looking for a cake recipe to wow your family with this Spring/Summer time, give my Lemon Bundt Cake a try – you will not regret it!
How to make Lemon Bundt Cake
Ingredients you’ll need:
- cake flour: see my recipe notes below on how to make your own!
- baking powder
- baking soda
- zest from 1 lemon
- large eggs
- caster/granulated sugar
- lemon extract
- vegetable oil
For the icing:
- icing/powdered sugar
- lemon extract
- heavy/double cream
To make this cake, simply whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
Pour the batter into a greased 10-inch bundt pan and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
Let the cake cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.
For the icing, whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable.
Drizzle over the cooled cake, and serve.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
This Lemon Bundt Cake is:
- quick and easy to make
- deliciously moist and fluffy
- bursting with lemon flavour
- perfect for serving at parties and special occasions!
How long will this cake last? This cake can be kept in the fridge, covered, for up to 2 – 3 days.
You can also bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
Can I freeze this cake? This cake also freezes well for up to 2 months. Thaw overnight in the fridge before icing and serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥